Summary

Ingredients

• 4 beef roulade (s)
• 4 large onion (s)
• 8 slices jerky meat or pork belly, thin
• 1 pickle (s)
• 4 tablespoon tomato paste
• 4 teaspoons mustard
• 4 teaspoons paprika powder, noble sweet
• salt and pepper
• 250 ml broth

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Instructions

1. Steam the 4 large onions for 20-25 minutes until softened.
2. Place each beef roulade on a flat surface. Season with salt and pepper. Spread the tomato paste, mustard, and paprika powder (roughly 1 tablespoon paste, 1 teaspoon mustard, and 1 teaspoon paprika per roulade) on each roulade. Add 2 slices of jerky meat and roughly 2-3 slices of pickle to each. Top with some of the steamed onion slices. Roll each roulade tightly and secure with twine.
3. Heat clarified butter in a large pan over medium-high heat. Sauté the roulades for 3-4 minutes per side until browned. Set aside. In the same pan over medium heat, sauté the remaining steamed onions for 3-5 minutes. Pour the broth into the pan to deglaze, scraping up any browned bits. Return the roulades to the pan, reduce heat to low, and simmer for approximately 1 hour.
4. Remove the pan from heat and let the roulades cool for a few minutes. Remove the twine. Serve with broad pasta or Bohemian dumplings and fresh lamb's lettuce.